Plain ham (no mayonnaise) is soon to be a thing of the past. Refresh your midday sandwiches with succulent baked chicken breast — or Sunday roast leftovers — combined with a creamy tomato sauce. And with less than 358kcal and 29g of protein, it’s going to become one of your weekly staples.
Servings: Serves 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
- 2 chicken breasts
- 200g light cream cheese
- Handful basil leaves
- 100g sundried tomatoes
- Handful romaine lettuce
- 4 pittas/wraps
Instructions
Cook the chicken in the oven on 180C for about 20 minutes so it’s cooked but still juicy. To check if it’s cooked, cut into the breasts and the juices should run clear. Alternatively, you could use leftover chicken if you have some in the fridge.
While the chicken is cooking, add the cream cheese, basil leaves, and sundried tomatoes to a blender and blitz until smooth to make a sauce.
Once the chicken is cooked, shred using two forks — use one fork to hold the chicken breast in place and use the other fork to shred. Get this done quicker by using a hand mixer if you have one.
In a large bowl, combine the shredded chicken breasts and creamy tomato mixture until evenly mixed.
To build the sandwich, take one wrap or pitta and add a few spoonfuls of the sandwich filling mixture, then a few crisp lettuce leaves.
Save the leftover mixture in the fridge to enjoy for up to three days.
| calories 359 kcal |
| totalFat 11g |
| totalCarbohydrates 32g |
| protein 29g |
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